Preparation

Soak sliced eggplant in salted water for at least 20 minutes. Drain and strain well. Sauté sliced eggplant with extra virgin olive oil on high heat until they turn golden brown. Cook Tortelloni in salted boiling water for 4 minutes according to package directions. Drain, sprinkle with oil and let them cool. Make the skewers alternating Tortelloni, grilled eggplant slices (folded in 2 or 4 parts), cherry tomatoes and fresh basil leaves.